Drizzle a bright, aromatic citrus and spice red wine-reduction over fresh strawberries, ice cream, and grilled bread for an easy, elegant summer dessert.
In a medium saucepan, stir the wine with the sugar, bay leaf, cinnamon, both zests, and pepper. Bring to a boil over high heat, and then reduce the heat to medium-low, and simmer until reduced to 1⁄3 cup, about 30 minutes. Pour the sauce through a fine sieve into a bowl and keep warm.
Light a grill. Brush the bread with the olive oil, and then grill, turning once, until charred on both sides, 5 to 7 minutes.To serve, divide the toast between 4 plates and top each with a scoop of ice cream and some of the strawberries. Drizzle the wine syrup over the berries, and garnish with mint.
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